“Lockout/tag out<span>” </span>refers<span> to specific practices and procedures to safe- guard workers from the unexpected energization or startup of machinery and equipment, or the release of hazardous energy during service or maintenance activities.</span>
Answer:
Gluten forms when two classes of water-insoluble proteins in wheat flour (glutenin and gliadin) are hydrated with water and mixed. From this process, gluten bonds form and a firm, rubbery substance is created providing strength and structure.
Answer: <u>strength workout or muscular endurance </u>
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